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orange and lamb cabobs Recipe

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This recipe for orange and lamb cabobs is from john stefanos cook book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup loosely packed fresh cilantro leaves
1/2 cup loosely packed fresh parsley leaves
3 cloves garlic, crushed and peeled
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup nonfat plain yogurt
2 tablespoons lemon juice
1 pound lean leg of lamb, trimmed of fat and cut into 1-inch cubes
2 seedless oranges, unpeeled, quartered and cut into 1/4-inch-thick slices
Directions:
Directions:
Preheat grill to high.
Combine cilantro, parsley, garlic, paprika, cumin, salt and pepper in a food processor; process until the herbs are finely chopped. Add yogurt and lemon juice; process until smooth. Scrape into a medium bowl, add lamb and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.
Thread lamb and orange slices alternately onto 8 skewers. Discard marinade.
Oil the grill rack (see Tip). Grill the kebabs, turning occasionally, until cooked to desired doneness, 7 to 10 minutes for medium-rare. Serve immediately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20

 

 

 

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